Finely dice 1 garlic clove and the small onion. Skin and peel the 4 tomatoes, then chop them.

Slice the 2 red chilies. Warm 10 ml neutral cooking oil in a small pan over low heat.

Add the sliced chilies to the warm oil. Cook gently for 5 minutes, then reserve the chili oil.

Melt 35 g butter in a wide pan over medium heat. Add the diced garlic and onion and cook until soft.

Stir in the bay leaf and tomato paste. Cook for 2 minutes until the tomato paste darkens slightly.

Add the chopped tomatoes and cook for 8 minutes. Pour in 100 ml dry white wine and 50 ml red port.

Add 300 ml fish stock to the tomato mixture. Simmer the broth for 10 minutes.

Add the cleaned mussels, saffron, and remaining 50 ml dry white wine. Cover and steam until the mussels open, about 4 to 5 minutes.

Discard any unopened mussels. Remove the bay leaf and keep the mussel tomato broth warm.

Use kitchen scissors to cut through each lobster tail shell. Pull out the raw lobster meat and slice it.

Melt 40 g butter with 15 ml olive oil in a pan. Add the grated half garlic clove and cook for 30 seconds.

Add the sliced lobster and 2 g parsley to the butter. Cook gently until the lobster is opaque, about 3 to 4 minutes.

Boil the 200 g dried pasta in salted water until al dente. Reserve 120 ml pasta water, then drain the pasta.

Add the drained pasta to the warm mussel tomato broth. Toss until the pasta is coated, adding reserved pasta water if needed.

Fold the cooked lobster into the pasta. Spoon over the reserved chili oil.

Finish with the remaining 3 g parsley. Serve immediately with the optional fried ricotta-filled zucchini flowers.